Eggplant and Potato Curry | Baingan Aloo 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Velvety eggplants and creamy potatoes in a spicy curry.
  • 2 medium globe eggplants, peeled and medium diced
  • 3 medium Yukon gold potatoes, medium dice
  • 1 medium onion, finely chopped
  • 2 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon tomato paste
  • 2 teaspoon cumin, ground
  • 2 teaspoon coriander, ground
  • 1 teaspoon turmeric
  • ½ teaspoon red cayenne powder
  • 1 green chilli, Serrano or Cayenne
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons oil, coconut or avocado (neutral oil)
  1. In a medium size Dutch oven, heat the oil on medium high heat.
  2. Add the onions and sauté until nicely caramelised.
  3. Add the garlic and ginger and cook for a minute.
  4. Add the tomato paste and cook out the raw taste, about 2 minutes.
  5. Add the potatoes and eggplant cubes.
  6. Toss through and add the dry spices.
  7. Sauté to lightly coat with oil and brown, about 5 minutes.
  8. Add the green chilli.
  9. Add 1 cup of water and bring up to a simmer.
  10. Cover the pot and lower heat to medium low.
  11. Cook until potatoes are done and eggplant is soft, about 20-30 minutes.
  12. I like my eggplant very soft so it takes about 30 minutes.
  13. Keep checking until you get the consistency you like.
  14. The curry should be of a dry consistency with soft potatoes and eggplant.
  15. Remove the cover and evaporate the liquid if necessary.
  16. Add the cilantro right before serving.
Recipe by Coffee and Crumpets at